Walnut Sage Pesto Pasta with Roasted Delicata Squash
Introduction
If you’re looking for a cozy and flavorful meal, this Walnut Sage Pesto Pasta with Roasted Delicata Squash is the answer! It combines the rich flavors of walnuts and sage with perfectly roasted squash for a dish that feels like a warm hug.
Why Make This Recipe
This recipe is not only delicious but also easy to make. It’s perfect for a family dinner or for impressing guests. The roasted delicata squash adds sweetness that balances the savory pesto, making it a delightful meal for any occasion. Plus, it’s full of wholesome ingredients, making it a great choice for busy weeknights or relaxing weekends.
How to Make Walnut Sage Pesto Pasta with Roasted Delicata Squash
Ingredients:
- 2 medium delicata squash (scrubbed and rinsed well)
- 2 tablespoons extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 packed cup flat-leaf parsley leaves
- ¾ cup toasted or raw walnut halves (toast for best flavor)
- 2-3 medium garlic cloves
- 6-7 fresh, large sage leaves
- ½ cup roasted walnut oil (I recommend La Tourangelle brand)
- Kosher salt
- Freshly ground black pepper
- Fresh sage leaves, for frying (3-4 leaves per serving)
- Roughly ¼ cup extra virgin olive oil
- 1 lb dried whole wheat penne or fusilli
- ½ cup finely grated parmigiano-reggiano cheese (plus more for serving)
Directions:
Preheat your oven to 425°F (218°C). Line a sheet pan with aluminum foil or parchment paper. Set it aside. While that’s happening, bring a large pot of salted water to a boil for the pasta.
Trim the ends of the delicata squash, then slice them in half lengthwise. Scoop out the seeds with a spoon and cut each half into ½-inch thick half-moon slices. Place the slices on the sheet pan, drizzle with olive oil, sprinkle with salt and pepper, and make sure they’re not touching. Roast for 20 to 25 minutes, flipping halfway through until they’re tender and caramelized.
While the squash is roasting, prepare your walnut-sage pesto. In a food processor, combine the parsley leaves, walnuts, garlic cloves, and fresh sage leaves. Pulse until coarsely chopped. Add the roasted walnut oil and blend until mostly smooth. Season with salt and pepper, then transfer to a bowl. If you’d like, brighten it up with a touch of fresh lemon juice or zest!
Line a small plate with paper towels. In a non-stick skillet, heat about ¼ cup of extra virgin olive oil over medium-high heat until hot. Fry the sage leaves in batches for only a few seconds until crispy, then transfer them to the paper towel and lightly season with salt.
When the squash has about 5 minutes left, add your whole wheat pasta to the boiling water and cook until al dente. Reserve roughly 1 cup of the pasta cooking water, then drain the pasta. Transfer it back to the pot, drizzle lightly with olive oil, and mix in the walnut-sage pesto and grated parmigiano-reggiano. Toss everything until the pasta is evenly coated, adding some reserved pasta water if needed to achieve a creamy sauce.
Serve your pasta topped with the roasted delicata squash pieces and crispy fried sage leaves. Feeling cheesy? Add more grated parmigiano-reggiano as desired.
